Processed mango juice and beverage containing it

ABSTRACT

Beverages with little sedimentation and low viscosity exhibit excellent flavor derived from fruit juice, as well as a process for their production and processed fruit juice used in the process. Adding processed mango juice containing large amounts of insoluble components as flavor components derived from the juice provides beverages with little sedimentation and low viscosity, exhibiting excellent flavor derived from the juice, even after depulping, a treatment to prevent sedimentation.

BACKGROUND OF THE INVENTION

The present invention relates to a fruit juice-containing beverage. Morespecifically, it relates to a beverage which exhibits littlesedimentation, has low viscosity and possesses an excellent flavorderived from the fruit juice, as well as to a process for its productionand processed mango juice used therein.

Fruit juice is the juice obtained by pressing healthy mature fruit, andbeverages using fruit juice as the raw material (hereunder referred toas “fruit juice-containing beverages”) include non-alcoholic beveragessuch as soft drinks and the like, and alcoholic beverages such as winesand liqueurs.

Fruit juice consists of water-soluble components and insolublecomponents and, therefore, is cloudy. The insoluble components arecomposed of fibrous matter, proteins, pectins, gummy matter and thelike, and have the effect of providing the mild taste and richnesscharacteristic of natural fruits (“Inryo Yogo Jiten” [Dictionary ofBeverage Terms], published by Beverage Japan, p. 70), thus constitutingan important contribution to the flavor of fruit juice-containingbeverages. The insoluble components are composed of insoluble solids(hereunder referred to as “pulp”) as defined according to the JapanAgricultural Standards Test, and other insoluble components.

However, fruit juice-containing beverages prepared from fruit juices asraw materials have required methods for preventing sedimentation,because the insoluble components precipitate, leading to easysedimentation with passage of time and thus lowering the product value.In order to prevent sedimentation it has been common to use non-cloudy,transparent fruit juice (clarified fruit juice), or to use fruit juicewith reduced pulp content, i.e., depulped fruit juice, but removal ofthe pulp which is one of the flavor components creates the problem ofloss of the excellent flavor derived from the fruit juice.

One type of beverage which exhibits little sedimentation and maintainsthe excellent flavor derived from juice is Nectar (registeredtrademark). This is a creamy, viscous beverage with lower sedimentation,obtained by mechanically refining (homogenizing) the pulp portion infruit using a high-pressure homogenizer or the like, to increase theturbidity.

However, low viscosity beverages, i.e. beverages that are easy to drinkand have excellent swallowability are highly desired on the commercialmarket, and several inventions have been developed for the purpose ofboth preventing sedimentation of insoluble components and reducingviscosity.

Japanese Unexamined Patent Publication HEI No. 6-269263 discloses aninsoluble component-containing beverage obtained by addition of lowstrength agar with adjusted jelly strength and agar concentration, theagar component molecules of which are shortened, with the object ofproviding a beverage with lower sedimentation of insoluble componentswhile maintaining smooth swallowability without a pasty feel.

Japanese Unexamined Patent Publication HEI No. 8-154637 discloses asolid pulp-containing peach beverage and process for its production,with the object of providing a process for production of a peachbeverage which gives a refreshing feeling with the flavor of peach pulp,and is easy to drink.

In addition, Japanese Unexamined Patent Publication HEI No. 11-206349discloses chopped pulp sacs and a process for production of chopped pulpsacs and a pulp sac-containing beverage, where the object is to providea pulp sac-containing beverage with superior swallowability and texturewithout losing the natural image of a citrus pulp sac-containingbeverage, while avoiding the problem of fluid leakage even when papercontainers are used.

These inventions all provide processes with their respective features,but they are each partially unsatisfactory in regard to the issue ofproviding beverages with little sedimentation, low viscosity and theexcellent flavor derived from fruit juice, and hence there is a need fordevelopment of a technique which offers a wider range of application bya more simple method.

SUMMARY OF THE INVENTION

It is therefore an object of the present invention to provide a fruitbeverage with little sedimentation, low viscosity and the excellentflavor derived from the fruit juice, as well as a process for itsproduction. It is another object to provide processed fruit juicesuitable for production of the beverage.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 is a bar graph showing the turbidity of different fruit juiceswith and without depulping.

FIG. 2 is graph showing the particle size distribution of processedmango juice prepared with different centrifugal effects (x G).

FIG. 3 is a bar graph showing the turbidity of processed mango juiceprepared with different centrifugal effects (x G).

DETAILED DESCRIPTION OF THE INVENTION

Generally speaking, depulping of fruit juice eliminates almost all ofthe insoluble components, which are the flavor components derived fromthe fruit juice, from the processed fluid. However, the presentinventors found, surprisingly, that when mango juice is used as thefruit juice, the processed juice obtained after depulping to preventsedimentation contains a large quantity of insoluble components.

This processed juice was also used to produce a processed mangojuice-containing beverage. As a result there was obtained a beveragewith little sedimentation, low viscosity and having the excellent flavorderived from the fruit juice, thus completing the present invention.

PREFERRED EMBODIMENT OF THE INVENTION

The present invention will now be explained in detail.

The mango is a tropical plant belonging to the family Anacardiaceae, andits fruit (mango fruit) is edible. There are no particular restrictionson the origin or variety of the mango fruit used for the invention, andvarieties from various origins such as Carabao and Pico from thePhilippines, Sundersha or Haden from America or Irwin from Thailand maybe used.

“Mango juice” according to the invention refers to the liquid juiceobtained from mango fruit as the raw source. The origin or form of themango juice used for the invention is not particularly restricted, andfor example, commercially available mango puree (juice obtained bycrushing mango fruit and straining it) or the like may be used.Fermented mango juice obtained by fermenting any such juices may also bementioned as the mango juice for the invention. The mango juice mayalternatively be obtained by washing, heating, peeling, cutting,crushing and straining mango fruit, instead of using commerciallyavailable mango puree.

The processed mango juice of the invention may be obtained by depulpingmango juice to reduce the pulp content. “Pulp content” according to theinvention refers to the insoluble solid matter of the insolublecomponents, defined in accordance with the Japan Agricultural StandardsTest. The pulp content is calculated by the method specified by theJapan Agricultural Standards Test. Specifically, a sample is placed in acentrifugal sedimentation tube, the volume percent of the precipitateobtained by centrifugation using a centrifugal separator with a rotationradius of 14.5 cm, at 20° C., 3000 rpm for 10 minutes is read with aninsoluble solid measuring centrifugal precipitation tube (graduated),and the volume is represented as a percentage with respect to the totalvolume of the sample (“Saishin Kaju/Kajitsu Inryo Jiten” [RevisedDictionary of Juice and Fruit Drinks], Japan Fruit Juice Association, p.547).

The pulp content of the processed mango juice of the invention ispreferably no greater than 20%, as the value calculated afterrestoration to the sugar content of the mango fruit in the squeezedstate, from the standpoint of preventing sedimentation of thejuice-containing beverage produced by its addition. When emphasis is onswallowability, the pulp content is preferably no greater than 5%, andespecially no greater than 1%. The sugar content is the sugarconcentration, and it is measured with a sugar refractometer etc.

The processed mango juice obtained by depulping may be further subjectedto concentration, drying, etc. The form of the processed mango juice isnot particularly restricted and may be liquid, granular, crystalline orfine-granular, but a liquid product is preferred for beverageproduction.

The mango juice depulping method is not particularly restricted, andcentrifugal separation, filtration, membrane separation or the like maybe employed, although centrifugal separation is preferably used as anindustrially simple method. The type of centrifugal separator used maybe a centrifugal sedimentation apparatus (division plate-type,decanter-type, tube-type, etc.) or centrifugal filtration apparatus(basket-type, etc.).

The concentration of mango juice to be supplied to the centrifugalseparator may be appropriately set in order to obtain the intendedprocessed mango juice product. That is, the mango juice may be subjecteddirectly to centrifugal separation, or alternatively, because of thehigh viscosity of mango juice, it may be diluted with a solvent such aswater to increase the separation efficiency. The dilution ratio in suchcases is preferably a mango juice:water ratio of between 1:0.1 and 1:10and more preferably between 1:0.5 and 1:5, in terms of volume ratio.

The centrifugal separation conditions are not particularly restricted,and may be appropriately determined in consideration of the type ofapparatus, the centrifugal separation effect (x G), the centrifugalseparation time, the centrifugal separation temperature, the fluidsupply rate, the state of the supplied fruit juice, etc. As an exampleof the centrifugal separation effect (x G), an effect of about 500 (x G)to 60,000 (x G) can be produced industrially, but 20,000 (x G) ispreferred as the upper limit. Considering the performance of apparatusesfor large-scale processing, 11,000 (x G) is more preferred as the upperlimit. The centrifugal separation temperature may be from 0° C. to 60°C., and preferably about 20° C. to 40° C., in consideration ofmaintaining quality. The centrifugal separation time will depend on themachine used, but is preferably in a range from about one second to onehour.

When considering the yield etc, the mango juice depulping is preferablycarried out at the raw material stage of the mango juice, but it may becarried out at the intermediate product stage for production ofbeverages containing mixtures of different raw materials in addition tomango juice.

Processed mango juice which has been merely depulped contains flavorcomponents unique to mango in the water-soluble components, and whenthese are undesirable for the purpose of use, the water-solublecomponents may be reduced by ultrafiltration or the like to therebyweaken the unique mango flavor.

By adding the processed mango juice of the invention to variousbeverages it is possible to produce beverages possessing the excellentflavor derived from the juice as well as having low viscosity and littlesedimentation, as the product of the invention.

The type of beverage according to the invention is not particularlyrestricted, and there may be mentioned non-alcoholic beverages such asfruit juice-containing beverages (particularly fruit juice-containingsoft drinks), fruit-mixed juices, sports drinks, nutritional drinks,fruit juice-containing flavored carbonated beverages, fruit juice-based“near-water” drinks and diluted beverages (diluted beverages forhousehold consumption, vending machine diluted beverages, etc.), andalcoholic beverages such as fruit wines, liqueurs and the like. Thefruit juice-containing beverage of the invention may also contain fruitjuice components other than processed mango juice. Specifically, whileremoving the pulp content from fruit juices other than mango in order toprevent sedimentation reduces the flavor, the processed mango juice ofthe invention may be added to such fruit juices to produce fruitjuice-containing beverages with the rich flavor derived from the fruit.

The amount of processed mango juice according to the invention to beadded to a beverage of the invention may be determined as appropriate inconsideration of the type of beverage, the content of the variouscomponents, the flavor, cost, etc., so long as it is in a range giving abeverage with the excellent flavor derived from the fruit juice, lowviscosity and little sedimentation.

When a concentrate is used as the processed mango juice, a dilutedbeverage may be prepared wherein the amount of processed mango juiceadded (in terms of the amount when restored to a freshly squeezed state)is expressed as exceeding 100%. However, the amount of processed mangojuice added to the beverage is preferably 0.1-100% and more preferably5-50% for a non-alcoholic beverage, in terms of the concentration in thefreshly squeezed state. For an alcoholic beverage, the amount ispreferably 0.1-95%, and more preferably 5-30%.

The shape of the container for the beverage of the invention is notparticularly restricted, and while plastic containers and glass bottleswhich allow the contents to be visible are most common, metal (steel oraluminum) cans and paper containers may also be used. Sincesedimentation is prevented according to the invention, it is suitablefor beverages which are filled into transparent or semi-transparentcontainers where the color of the contents is visible, color being anaspect closely associated with consumer purchasing motivation.

The present invention may be applied in combination with varioushitherto known methods. Specifically, so long as there is no impairmentof flavor, it may be combined with methods of adding clarified fruitjuices, methods of adding emulsifiers, methods of adding coloring agentsor aromas, or methods of adding thickening agent.

EXAMPLES

The present invention will now be explained in greater detail by way ofthe following examples, which are not intended to limit the scope of theinvention in any way.

Example 1

The turbidity was measured for different fruit juices or processed fruitjuices before and after depulping.

After depulping 500 ml of different fruit juices at a squeezed-stateconcentration (100% fruit juice) by centrifugal separation (batchcentrifugal separation at 3000 rpm (1500 G) for 10 minutes), the pulpportion was adjusted to under 1%. Each obtained sample was subjected toheat sterilization at 80° C. for 30 minutes to obtain processed fruitjuices.

The pulp content was measured according to the Japan AgriculturalStandards Test. Specifically, the sample was placed in a centrifugalsedimentation tube, the volume percent of the precipitate obtained bycentrifugation using a centrifugal separator with a rotation radius of14.5 cm, at 20° C., 3000 rpm for 10 minutes was read with an insolublesolid measuring centrifugal precipitation tube (graduated), and thevolume was represented as a percentage with respect to the total volumeof the sample.

The degree of fruit juice-derived flavor is directly correlated with theconcentration of cloudy components. The turbidity of the obtained samplewas measured in order to determine the degree of fruit juice-derivedflavor. The turbidity measurement was carried out using a turbidimeterby HACH Co. (turbidity units: NTU, detection limit: 10,000 NTU).

Different fruit juices at squeezed-state concentration were alsomeasured in the same manner without centrifugal separation, as controlproducts.

The results are shown in FIG. 1. All of the fruit juices exhibited lowerturbidity with depulping. None of the fruit juices except for mangoexhibited the target turbidity (approximately 2000 NTU or greater) afterdepulping. The mango juice, however, exhibited a very high turbidity ofapproximately 7300 NTU after depulping.

The turbidity of samples of fruit juice and the like is usuallyconsidered an indicator of the fruit-derived flavor. It is thereforeapparent that most of the fruit juice-derived flavor components remainin the processed mango juice even after depulping of the mango juice,and that for production of beverages with little sedimentation, themango juice of the invention is useful as a raw material to provide thefruit-derived flavor without raising the viscosity.

Example 2

The influence of the centrifugal effect of centrifugal separation on theturbidity of processed mango juice and particle size distribution of theinsoluble components was examined.

The centrifugal effect was set to 4 stages (500, 2800, 11,100 and 44,500(x G)) for 10-minute batch centrifugal separation, for treatment of theprocessed mango juice. The rest of the process was the same as inExample 1.

First, the particle size distributions of the insoluble components inthe processed mango juice obtained with different centrifugal effectswere measured. The particle size distribution measurement wasaccomplished using an LS230 Particle Size Distribution Analyzer(measuring range: 0.01-10,000 μm) by Coulter Co., Ltd., and wasexpressed as volume frequency (%). The results for measurement of theparticle size distribution for each centrifugal effect are shown in FIG.2.

Most of the particles of the samples not subjected to centrifugalseparation were 10 μm or larger, but almost no components with a size of10 μm or larger were found in any of the processed mango juice at thetested centrifugal effects (x G). It was thus demonstrated thatlarge-sized particles of pulp and the like, which are a cause ofsedimentation, can be sufficiently removed from processed mango juiceobtained with the tested centrifugal effects.

Next, the turbidity of each of the processed mango juice samplesobtained with different centrifugal effects was measured. The turbiditywas measured by the method described in Example 1. The results formeasurement of the turbidity for each centrifugal effect are shown inFIG. 3.

The results showed that the turbidity was lower with a strongercentrifugal effect (x G), and although the turbidity of the samplesubjected a centrifugal effect of 44,500 (x G) was below the targetturbidity (2000 NTU), the turbidity was above the target turbidity (2000NTU) with a centrifugal effect in the range of 500-11,100 (x G). For thejuices other than mango juice in Example 1, the turbidity was belowapproximately 2000 NTU with treatment at 1500 (x G), which in comparisondemonstrates that a very large portion of cloudy components with theflavor derived from the mango fruit juice are included even when thecentrifugal effect is changed.

The demonstrated fact that the turbidity of processed mango juice can beadjusted by the centrifugal effect (x G) indicated that the techniquesof the invention can be used in a wide range in accordance with theproperties desired for particular beverages.

Example 3

A sample beverage (orange-flavored fruit wine) was prepared usingprocessed mango juice, and the flavor, viscosity and sedimentation wereevaluated.

The prescribed amounts of raw materials shown in Table 1 were combinedto prepare 5 fruit wine samples (15% fruit juice).

Clarified orange juice was used as the fruit juice for Control ProductA. The clarified orange juice used was a commercially available product(concentrated clarified juice, product of Yamaguchi PrefectureAgricultural Cooperative).

Cloudy orange juice was used as the fruit juice for Control Product B.The cloudy orange juice used was a commercially available product(concentrated cloudy juice, product of Citrosuco Co., Ltd.).

For Control Product C, mango juice was added in addition to clarifiedorange juice as the fruit juice. The mango juice used was a commerciallyavailable product (Mango Puree, product of KLT Fruits).

For Control Product D, refined mango juice was added in addition toclarified orange juice as the fruit juice. The refined mango juice usedwas mango juice homogenized with a high-pressure homogenizer underconditions with a pressure of 150 kg/cm².

For Sample Product 1, processed mango juice was added in addition toclarified orange juice as the fruit juice component. The processed mangojuice was prepared by depulping mango puree by centrifugal separation(batch centrifugal separation at 1500 G for 10 minutes) to a pulpcontent of less than 1%.

The liquid mixtures were heat sterilized at 70° C. for 10 minutes andthen filled into 100 ml transparent bottles (110 ml volume) and sealedto obtain fruit wines. TABLE 1 Control Control Control Control Sampleproduct A product B product C product D product 1 Grape wine 800 ml 800ml 800 ml 800 ml 800 ml Clarified 150 ml 0 ml 100 ml 100 ml 100 mlorange juice Cloudy 0 ml 150 ml 0 ml 0 ml 0 ml orange juice Mango juice0 ml 0 ml 50 ml 0 ml 0 ml Refined 0 ml 0 ml 0 ml 50 ml 0 ml mango juiceProcessed 0 ml 0 ml 0 ml 0 ml 50 ml mango juice Total 1 l 1 l 1 l 1 l 1l

The sedimentation, viscosity and fruit-derived flavor of these fruitwines were evaluated.

The sedimentation was evaluated with passing time. Specifically, anevaluation on 3 levels indicating it as present (++), slightly present(+) or not present (−), was conducted two times, once immediately afterproduction (hereunder referred to as “at production”) and once afterstanding for 24 hours (hereunder referred to as “after production”).

For the viscosity, an organoleptic test was conducted with 5 panelistswho evaluated the viscosity on the 5-level scale of “high” (5 points),“somewhat high” (4 points), “ordinary” (3 points), “somewhat low” (2points) or “low” (1 point), and the average score of the 5 panelists wascalculated.

For the fruit-derived flavor, an organoleptic test was conducted with 5panelists who evaluated it on the 5-level scale of “conspicuous” (5points), “somewhat conspicuous” (4 points), “ordinary” (3 points),“somewhat inconspicuous” (2 points) or “inconspicuous” (1 point), andthe average score of the 5 panelists was calculated.

The results are shown in Table 2. TABLE 2 Control Control ControlControl Sample product A product B product C product D product 1 Sedi- −++ ++ − − mentation (at production) Sedi- − ++ ++ + − mentation (afterstorage) Viscosity 1.2 4.8 4.6 4.4 1.4 Flavor 1.8 4.6 4.2 4.2 4.0

No sedimentation was found in Control Product A either at production orafter storage. The viscosity was also satisfactorily low. However, theflavor was poor compared to the other 4 beverages.

With Control Product B, the flavor was greatly improved but considerablesedimentation was present. In addition, the viscosity was unacceptablyhigher than Control Product A. It was thus shown that, although usingcloudy juice improves the flavor, the evaluation is lower for viscosityand sedimentation.

With Control Product C, the flavor was greatly improved compared toControl Product A, but considerable sedimentation was found. Inaddition, the viscosity was unacceptably higher than Control Product A.It was thus shown that, although simply adding mango juice to thebeverage improves the flavor, the evaluation is lower for viscosity andsedimentation.

With Control Product D, the flavor was equally as satisfactory asControl Product C. The viscosity was slightly improved but was notsatisfactory compared to Control Product A. No sedimentation was foundat production, but slight sedimentation was found after storage. It wasthus shown that, although adding refined mango juice to the beverageimproves the flavor, the viscosity is higher and sedimentation duringstorage cannot be prevented.

In contrast, Sample Product 1 according to the invention exhibited nosedimentation either at production or after storage, similar to ControlProduct A. The viscosity was also approximately as satisfactorily low asControl Product A, and the flavor was approximately as satisfactory asControl Products C and D. That is, the results were satisfactory for allof the evaluated properties.

It was thus shown that using processed mango juice can yield a beveragewith little sedimentation, low viscosity and the excellent flavorderived from the fruit juice.

Example 4

A sample liqueur was prepared as an example of an alcoholic beverageusing processed mango juice.

The processed mango juice was prepared by depulping mango puree bycentrifugal separation (batch centrifugal separation at 1500 G for 10minutes) to a pulp content of less than 1%.

Granular sugar as sucrose was dissolved in purified water at 50° C. inan amount measured for a final concentration of 20 g/L, and then 0.3 mlof processed mango juice, 2.7 ml of lemon juice, 20 ml of 60% alcohol,1.7 g of citric acid and 1 ml of flavoring were added and the totalamount was adjusted with purified water to a final volume of 300 ml,after which the mixture was heat sterilized at 70° C. for 10 minutes andthen filled into 100 ml transparent bottle (110 ml volume) and sealed toobtain a cocktail (alcohol level: 4%, fruit juice: 2%) as a processedmango juice-containing liqueur (Sample Product 2). That is, a beveragewas obtained with a processed mango juice content of 0.1% in terms ofthe amount when restored to a squeezed-state concentration. TABLE 3Sample Product 2 Sedimentation (at production) — Sedimentation (afterstorage) — Viscosity 1.6 Flavor 3.8

The results of evaluation of this sample product in the same manner asExample 3, as shown in Table 3, showed it to be a satisfactory beveragewith little sedimentation and low viscosity, and exhibiting theexcellent flavor derived from the juice.

Example 5

A sample juice-containing soft drink was prepared as an example of anon-alcoholic beverage using processed mango juice.

The processed mango juice was prepared by depulping mango puree bycentrifugal separation (batch centrifugal separation at 11,000 G for 10minutes) to a pulp content of less than 0.1%. A 1000 ml portion of theprocessed mango juice was heat sterilized at 80° C. for 30 minutes, andthen filled into 160 ml transparent bottle (180 ml volume) and sealed toobtain a 100% fruit juice soft drink (Sample Product 3). That is, abeverage was obtained with a processed mango juice content of 100% interms of the amount when restored to a squeezed-state concentration.

The results of evaluation of this sample product in the same manner asExample 3, as shown in Table 4, showed it to be a satisfactory beveragewith little sedimentation and low viscosity, and exhibiting theexcellent flavor derived from the juice. TABLE 4 Sample Product 3Sedimentation (at production) — Sedimentation (after storage) —Viscosity 1.4 Flavor 5.0

Example 6

A sample fruit wine was prepared as an example of an alcoholic beverageusing processed mango juice.

The processed mango juice was prepared by depulping mango puree bycentrifugal separation (batch centrifugal separation at 1500 G for 2minutes) to a pulp content of 20%.

Specifically, a liquid mixture was prepared containing 800 ml of applewine, 180 ml of clarified apple juice and 20 ml of processed mangojuice, and the mixture was heat sterilized at 70° C. for 10 minutes andthen filled into 100 ml transparent bottles (110 ml volume) and sealedto obtain a fruit wine (apple-flavored fruit wine) (Sample Product 4).

The results of evaluation of this sample product in the same manner asExample 3, as shown in Table 5, showed it to be a satisfactory beveragewith little sedimentation and low viscosity, and exhibiting theexcellent flavor derived from the juice. TABLE 5 Sample Product 4Sedimentation (at production) — Sedimentation (after storage) —Viscosity 2.0 Flavor 3.6

1.-11. (canceled)
 12. A beverage having a reduced amount of mango juicepulp, wherein the processed mango juice has a pulp content which is nogreater than 20 vol % and a turbidity above 2000 NTU, when restored to aconcentration of a squeezed juice based on sugar content, wherein thereduction of pulp content has been effected by centrifugal separation,and wherein the processed mango juice has not been subjected toultrafiltration, wherein the beverage is a non-alcoholic beverage.
 13. Abeverage according to claim 12, wherein the non-alcoholic beverage is asoft drink.
 14. (canceled)
 15. A process for production of a beveragecharacterized by adding processed mango juice having a reduced amount ofmango juice pulp, wherein the processed mango juice has a pulp contentwhich is no greater than 20 vol % and a turbidity above 2000 NTU, whenrestored to a concentration of a squeezed juice based on sugar content,wherein the reduction of pulp content has been effected by centrifugalseparation, and wherein the processed mango juice has not been subjectedto ultrafiltration.
 16. A non-alcoholic beverage containing processedmango juice having a reduced amount of mango juice pulp, wherein theprocessed mango juice has a pulp content which is no greater than 20 vol% and a turbidity above 2000 NTLT, when restored to a concentration of asqueezed juice based on sugar content, wherein the reduction of pulpcontent has been effected by centrifugal separation, wherein the pulpcomponents having a particle size over 10 μm are reduced by thecentrifugal separation selectively to those having a particle size of 10μm or less, and wherein the processed mango juice has not been subjectedto ultrafiltration.
 17. A non-alcoholic beverage according to claim 16,wherein the processed mango juice imparts flavor to the beverage withoutinducing sedimentation or viscosity reduction to the beverage.
 18. Anon-alcoholic beverage according to claim 16, wherein the processedmango juice is added in an amount from 0.1% to 100% based on theconcentration in a squeezed juice state.
 19. A non-alcoholic beverageaccording to claim 16, wherein the non-alcoholic beverage is a softdrink.
 20. A non-alcoholic beverage according to claim 16, which isfilled into a transparent or semi-transparent container.